Hot Dog Goulash Recipes

Steps:

• Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
• Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
• Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.

Steps:

• Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
• Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
• Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

Steps:

• Brown the chopped onion in olive oil in a large dutch oven.
• Add hot dogs (and or sausage) to brown.
• Meanwhile, cube all potatoes and add to onion-meat mixture. Cover using beef broth, water and wine. The liguid needs to coverall the meat and potatoes.
• Stir frequently. Add paprika, salt and pepper. Simmer on low at least 1 to 1.5 hours. Making sure the bottom doesn't burn.
• Will thicken. Serve in bowls.

Steps:

• cut hot dogs in 1/2 lengthwise then into 1/4" pieces.
• In 4qt pan brown hot dogs and onions in oil.
• add tomatoes, soup or tomato paste ,water, and pasta sauce. add pepper and garlic powder.
• Let simmer while macaroni is cooking.
• Cook macar4oni in separate pan, drain and add to sauce.
• Works well with ground beef ,fresh browned of course, leftover hamburger patties chopped fine, leftover meat loaf or meatballs broken up fine and even leftover cooked chicken or turkey.

Steps:

• In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in brown sugar and seasonings. Add water; bring to a boil. Reduce heat; simmer 25-30 minutes or liquid is almost evaporated., Cook kielbasa according to package directions. Serve in buns with chili and, if desired, toppings.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings. , Cover and cook on low for 5-6 hours or until heated through., Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.